Expert Advice

These are the essays, reviews, and recipes that made July 2020 a defining month.

It's perfect picnic lunch that requires barely any cooking.

It's time for you to master steaming rice once and for all.

When the cookbook author makes stir-fry, she makes two or three of them. Here's how she cooks them all at once.

We're living in a golden age of small-batch vermouth. So just pour it in your glass.

Homestyle dosas are smaller, spongier, and bouncier than their restaurant counterparts. There’s no one way to make them, but whichever route you choose, it pays to know these basic tenets.

When writers of color are asked to write about the food of their heritage, the answer often isn’t a simple yes or no.

Epicurious has started the process of removing racist language and ideas from the site. This update—the first in a series—lays out the basics of our methods.

Cranking your oven to 300°F and staying nearby for nearly an hour is not a summertime activity. Stovetop skillet granola is the answer.

These cheesy Russian pancakes are all she needs at the end of a long day. But a little sour cream on top wouldn't hurt.

Banana bread's cool, savory French cousin is pantry-friendly and highly flexible.

This simple technique maximizes smoky char and makes it easier to load up on your favorite toppings.

Want to write for Epicurious? Read this first.

Whether you've got amaranth or farro or wheat berries, here's an alphabetical guide to cooking every whole grain.

A few rules to remember: Make it cold. And forget the lime.

With the addition of a few eggs, the time-tested flavor combination gets the main course treatment.

Nine of our favorite affordable side dishes—plus, how to make one with whatever you have on hand.

A note from the staffs of Epicurious and Bon Appetit.

The restaurateur's go-to quick dinner keeps his children both fed and entertained. 

The cookbook author's affordable go-to dinner uses any and every vegetable in the fridge.